The Pommes duchesses au potimarron are a variation of the classic pommes duchesse (duchess potatoes), but in this case the recipe is made by mixing mashed potatoes with potimarron, a pumpkin with a sweet flavor and creamy texture. It is an elegant side dish, widely used in French cuisine, perfect for special occasions.
These little delights stand out for their smoothness and that balance between the neutral taste of the potato and the sweet touch of the potimarron. To give them their characteristic piped shape, a piping bag is used (well, in our case we will use the De Buyer gun, very practical for this purpose), and after a short bake, they achieve a light texture inside and slightly crispy on the outside. They are flavored with butter and a pinch of nutmeg, which gives them a delicate taste that pairs perfectly with roasted meats, poultry or even as a starter in any special menu.
As a curiosity, you may have heard of this recipe as Duchess potatoes with Hokkaido pumpkin, since potimarron is the variety known as Hokkaido.
What dishes are pommes duchesse au potimarron an ideal side for?
Pommes duchesses au potimarron are, for me, a super versatile side dish! they pair perfectly with:
- Roasted meats such as chicken, turkey, duck or pork tenderloin, where their smooth texture and sweet touch balance intense flavors.
- White fish such as cod, hake or sole, and also with baked or en papillote salmon, providing an elegant contrast.
- Vegetarian dishes like fresh or citrus salads, as well as sautéed mushrooms or mushroom dishes in sauce.
- Dishes with creamy sauces such as mushroom or truffle, or more intense ones like red wine sauce, gravy or orange sauce.
Ingredients
- 500 g potatoes
- 400 g potimarron pumpkin flesh
- 1 whole egg + 1 yolk
- 30 g soft butter
- Salt and freshly ground pepper
Preparation
- Peel the potatoes and remove the skin from the potimarron. Cut both vegetables into cubes.
- Cook the pieces in a Shallow Casserole in boiling salted water for 20 minutes.
- Using a potato ricer, mash the vegetables until you obtain a purée. Add the butter cut into cubes and mix well. Add the eggs and season with salt and pepper.
- Preheat the oven to 200 °C.
- Fill the reservoir of the De Buyer gun with the purée, using a star tip, and set the position to 5 cl.
- Pipe small rosettes onto a baking sheet lined with a silicone mat.
- Bake for 15–20 minutes, until the duchess potatoes are well browned.
Ready to enjoy!
